Deviled Eggs – Love them all the time

Nancy’s recipe for Deviled Eggs is always in high demand during the Holidays. Wednesday is a holiday! Right? 🙂

Origin

According to The History Channel, they go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.

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Deviled Eggs

Nancy's recipe for Deviled Eggs is always in high demand during the Holidays. Wednesday is a holiday! Right? 🙂


5 from 1 vote

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Course: Side Dish

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 servings

Calories: 64kcal

Ingredients

• ▢ 6 eggs
• ▢ 1/4 cup mayonnaise
• ▢ 1 tsp vinegar
• ▢ 1 tsp prepared mustard
• ▢ 1/4 tsp salt

Instructions

Making Hard Boiled Eggs (see note below)

• ▢
  Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes.
• ▢
  Drain water and add iced water and let cool and peel

Making Filling

• ▢
  Slice eggs lengthwise and place egg whites on plate and yolk in a mixing bow
• ▢
  Mash the egg yolks in the bowl
• ▢
  Mix in mayonnaise, vinegar, mustard and salt
• ▢
  Teaspoon refill the egg whites with the mixture.

Notes

We don’t boil eggs anymore. We now use an egg cooker. 

Nutrition

Serving: 2g | Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 114mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 119IU | Calcium: 12mg | Iron: 1mg